Rosemary Lemon Roasted Chicken: A Fragrant Feast for All Senses

Organic Rosemary, a culinary herb hailed for its aromatic and flavorful essence, takes center stage in this Rosemary Lemon Roasted Chicken recipe. This dish, perfect for any day of the week yet suitable for special occasions, promises to satiate your palate with its moist and tender chicken, crisp skin, and a symphony of flavors from fresh rosemary, zesty lemon, and aromatic garlic. It’s a classic comfort food with an elevated taste, promising a delightful mealtime with family and friends.


Whole Chicken (about 4-5 pounds)
Organic Rosemary (1/4 cup, fresh and finely chopped, plus a few sprigs for stuffing)
Lemon (2 whole, 1 zested and juiced, and 1 cut into quarters)
Garlic (4 cloves, minced, plus 4 whole cloves)
Olive Oil (1/4 cup)
Butter (3 tablespoons, room temperature)
Salt (to taste)
Black Pepper (to taste)
Onion (1 large, cut into quarters, optional)
Carrots (2-3, cut into chunks, optional)
Potatoes (1-2 pounds, cut into chunks, optional)

Steps to Prepare:Rosemary Lemon Roasted Chicken: A Fragrant Feast for All Senses

Preheat the Oven: Set your oven to 375°F (190°C). Arrange a rack in the lower third of the oven.

Prepare the Chicken: Remove any giblets from the chicken and rinse it inside and out. Pat dry with paper towels. Place the chicken breast side up on a rack in a roasting pan.

Make the Herb Butter: In a bowl, combine the softened butter, half of the chopped rosemary, lemon zest, minced garlic, salt, and pepper. Mix until well combined.

Season the Chicken: Gently loosen the skin from the chicken breast, thighs, and drumsticks. Spread a generous amount of the rosemary lemon butter under the skin directly onto the meat. Rub the remaining butter over the outside of the chicken. Season the chicken generously with salt and pepper.

Stuff the Chicken: Place the quartered lemon, whole garlic cloves, onion quarters, and rosemary sprigs into the cavity of the chicken. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Arrange Veggies (optional): If you’re using them, scatter the carrots, potatoes, and any additional onions around the chicken in the roasting pan. Drizzle them with olive oil and season with salt, pepper, and some of the remaining chopped rosemary.

Roast: Place the chicken in the oven and roast for 1 hour and 20 minutes, or until the juices run clear when you cut between a leg and thigh. If the vegetables need more time to brown and become tender, you can leave them in while you let the chicken rest.

Rest: Once cooked, remove the chicken (and vegetables, if they’re done) from the oven, covering the chicken with aluminum foil. Let it rest for about 20 minutes before carving. This step ensures the juices are reabsorbed, resulting in moist, tender meat.

Serve: Carve the chicken, and serve it on a platter alongside the roasted vegetables if used. Garnish with additional fresh rosemary sprigs if desired.

Rosemary Lemon Roasted Chicken is a dish that fills your dining space with mouthwatering aromas, signifying a feast of flavors and comfort. The refreshing citrus twist pairs beautifully with the depth of rosemary, transforming a traditional roasted chicken into a gourmet delight. Whether it’s a regular family dinner, a festive occasion, or a gathering with friends, this dish stands out for its simplicity, wholesomeness, and heartwarming taste. Embrace the joy of cooking with organic herbs and fresh ingredients, and let this Rosemary Lemon Roasted Chicken be a cherished recipe in your culinary repertoire.